A few of us from work were talking about the top sirloin coulette steak. It gets some high ratings and it is more economical than the standard ribeye or strip steak. I looked in all of the stores and nobody offered them. I looked at my local Sam's Club and they all had "cap removed" for cryo packs. I got off work early yesterday and made a trip to El Paso to visit Costco. I asked for a cryo pack of their USDA prime top sirloin and the guy went back and brought out a package. They said they do not have the cap, but it did have the cap when he brought the cryo package out. I asked for the price and they sold it to me for $7.29/pound so I had then bring me another one. Woohoo I have 30# of prime top sirloin in my cart.
I brought them home and proceeded to break one of them down.
The cap is on the bottom and it is separated by a seam between the rest of the top sirloin. If you look closely you can see the grain runs perpendicular.
It is pretty easy to remove the cap if you just follow the seam.
I trimmed the cap and cut into 8 coulette steaks. I cut the main chuck of beef in half with the grain then cut 13 standard top sirloin baseball steaks by cutting across the grain.
I also had a small pile of trim that will be added to burger at a later time. Not bad to get 23 meals out of one slab of beef. That works out to just under $4.50 per meal for the entre. The top sirloin is not as glamorous as the rib steaks or tenderloin but it is a nice tender tasty cut of meat.
I brought them home and proceeded to break one of them down.
The cap is on the bottom and it is separated by a seam between the rest of the top sirloin. If you look closely you can see the grain runs perpendicular.
It is pretty easy to remove the cap if you just follow the seam.
I trimmed the cap and cut into 8 coulette steaks. I cut the main chuck of beef in half with the grain then cut 13 standard top sirloin baseball steaks by cutting across the grain.
I also had a small pile of trim that will be added to burger at a later time. Not bad to get 23 meals out of one slab of beef. That works out to just under $4.50 per meal for the entre. The top sirloin is not as glamorous as the rib steaks or tenderloin but it is a nice tender tasty cut of meat.
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